BBQ Ribs

Name: BBQ Ribs
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: pork ribs 1200 g; paprika 2 tbsp; brown sugar 2 tbsp; garlic powder 1 tbsp; salt 1.5 tsp; black pepper 1 tsp; barbecue sauce 180 ml; apple cider vinegar 1 tbsp

Quick answer

Total time: 170 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Ribs rubbed with paprika, brown sugar and garlic powder cook low and slow sealed in foil, then get a thick coat of barbecue sauce and a hot finish until sticky and dark.

Peeling off the thin membrane on the bone side matters: left on, it turns chewy and blocks the rub. The meat is ready for saucing when it has shrunk back enough to slip a fingertip between bone and meat. An overnight rest in the rub seasons the meat all the way through, so starting the day before pays off.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Use a knife tip and paper towel to grip and peel the membrane off the back of 1.2kg ribs in one piece.

Removing the membrane allows the rub to penetrate the meat and prevents a tough texture. Pat all surfaces completely dry.
2

Combine 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1.5 teaspoons salt, and 1 teaspoon pepper in a bowl to make the rub, then press and massage the entire surface of the ribs evenly, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
3

Wrap the seasoned ribs tightly in two overlapping layers of aluminum foil, place on the middle rack of a 150C oven, and bake for 2 hours. After 2 hours, carefully open one end to check that the meat has pulled back from the bones enough to fit a fingertip in the gap.
4

Stir together 180ml barbecue sauce and 1 tablespoon apple cider vinegar to make the finishing glaze.

Remove the ribs from the foil, place on a baking tray, and brush a thick, even coat of glaze onto both sides using a pastry brush.
5

Bake uncovered at 200C for 15-20 minutes until the glaze darkens to a deep caramelized brown.

Brush on a second coat of sauce halfway through for a thicker lacquered finish.
6

Remove from the oven and rest 5 minutes.

Slice firmly between each bone using a sharp knife to separate individual ribs, plate them, and pour any remaining pan sauce over the top or serve in a small bowl on the side for dipping.